Difficulty: Easy - for beginners
Dietary guidance: v v
olive oil, 2 tbsp
onion, 2, diced
garlic, 3 cloves
ginger, 2 tb fresh grated
eggplant, 2, peeled and cut into 3/4" chunks
curry powder, 3 tbs = cumin, turmeric, coriander, black pepper, ...
fennel seed, 1 tsp
lentils, 2 c., red or brown or geen
cilantro, 1 c., chopped
vegetable broth, 8 c.
beans or tofu, 6 c.
lemon juice, 4 tbsp
tomato paste, 4 tbsp
Preheat an 8-quart soup pot over medium high heat. Saute onions in oil until translucent, 5 to 7 minutes. Add garlic and ginger and saute for another minute.
Add the eggplant, curry powder, fennel seed, salt, pepper and cayenne along with a 1 cup of the vegetable broth to cook the eggplant down for a minute or two.
Add lentils, cilantro and remaining vegetable broth. Cover pot and bring to a boil, keeping a close eye. Once itâ€™s boiling, lower heat to a simmer and cook for about 40 minutes, until lentils are tender and eggplant is soft. Add beans or tofu to heat through, and stir in the tomato paste and lemon juice. If youâ€™d like a thicker curry, then leave the lid off for the last 10 minutes. For thinner then just add a little extra broth. Taste for salt and seasoning.
Let sit for 10 minutes or so for maximum flavor. Serve garnished with cilantro if you like.
Can serve over quinoa, rice, etc.